Kir Recipe - Allrecipes.com Jules 1/22/2009 What a classic! Okay, I live in Burgundy, France, the home of incredible wine and Creme de Cassis. This drink is absolutely incredible and extremely well-known and loved in this region of France... heather 2/21/2009 I really like this drink. I teach French and have heard that the traditional way to prepare Kir is to take a bottle of Chablis, or other white wine, pour a glass for the person serving it, and ... Diana S. 2/8/2009 What a lovely drink! My sister made this for me years ago when she returned from a summer in France. I never asked her how she prepared it so I was happy to see this recipe... thanks for the mem... Elaine S. 4/6/2010 I think mixing this 50/50 would taste nasty to my taste buds! I add 1 to 1.5 TEASPOONS to a full glass of champayne. It's not too sweet and you can still taste the champayne. Stir well because c...

Linda(LMT) 5/1/2014 I love what Crème de cassis does for white wine and I have even used it with reds. Wines vary in sweetness or lack of depending on brand and type and the nice thing about adding Crème de cassis ... Sandra Cizek-Wood 12/5/2010 My first encounter with this drink was in Paris. It is a delightful treat every time I return to France. lmbwrites 10/24/2010 Good drink! I don't usually like white wines, but red wines don't agree with me anymore. This is a nice compromise. Kir Royal Recipe - Laylita's Recipes Laylita's Recipes Recipes from Latin America and around the world. Header Right By Layla Pujol 4 Comments Kir Royal A kir royal, also called kir royale, is a classic french sparkling cocktail or aperitif made with champagne and blackcurrant liqueur. A simple kir is really just chilled white wine mixed with fruit or berry liqueur. The most popular fruit liqueur used to make a kir is called crème de cassis or blackcurrant liqueur.

There are many variations of kir recipes; they can be made with raspberry liqueur, pomegranate, peach, melon and more. I’ve even had a kir with violet liqueur in the French Alps. A kir royal is a kir made with champagne instead of white wine. It used to hard to find crème de cassis in the US, but now you can find at most liquor stores or supermarkets that sell liquors. Depending on where you live you can also find local liqueurs made with berries, these work great for preparing a kir royal. I also like to garnish the drink with some fresh berries. Pour the crème de cassis or blackcurrant liqueur into champagne flutes. Top with chilled champagne or sparkling wine. Garnish with fresh berries and serve immediately. 4.5.2.16 ©Laylita.com I like experimenting with different cocktails, putting spins on classic drinks or infusing liquors with interesting flavors. However, some days all I want is quick drink after a long day at work or something simple, quick and delicious that will work for large party. A kir royal, or even a simple kir, is a great option for those occasions.

I love champagne or other sparkling wines such as cava and prosecco. I usually keep a bottle in the fridge; you never know when you might have something to celebrate! I also stock up on the half bottles or mini bottles of bubbly. It’s great for those occasions when it’s just my husband and I, and we want to have some bubbly without having to worry about finishing the whole bottle (on a side note he claims that if you put a spoon into the champagne bottle it will keep the bubbles in). The mini-bottles are also great for bubbly cocktail experiments. To make the kir royal, I usually use about 90-95 ml of champagne to about 10 ml, a little over ½ tablespoon or less than ½ ounce, of berry liqueur for each drink. The sweetness, color and concentration of crème de cassis can vary from one brand to another. It’s always a good idea to do a test and find out what the best ratio is based on the liqueur you are using, and also based on your preference. A kir shouldn’t be overly sweet, but some do like it slightly on the sweeter side, while others like just a hint of the berry liqueur.

Kir Royal History Cocktail & Recipe - Lejay Cassis Sep 8, 2016 Advertisement - Continue Reading Below Are you a Kir Royal/Kir addict like me? I was introduced to the delicious cocktail by my sophisticated Mother when I was of legal drinking age. I'd ask her "Mom, why does this cocktail taste like it was made by the gods" and she was like "Darling, it's the creme de cassis. But of course." The creme de cas-what? I had no idea what she was talking about, and after some google research I learned that creme de cassis is the magical liquor, made of black currants that gives the kir it's royal hue and delectable flavor. I started drinking kirs in college, with a big old bottle of black currant liquor on my desk. However, there was really no great brand of cassis that was sold in the US, until NOW. *elegant fist pump* Lejay cassis (the inventors of creme de cassis, they started making it in 1841, five years before T&C was founded), is the ORIGINAL cassis. Here are a few fun facts about the brand: Most Popular 1.

There once was a man named Kir... The Kir is named after its jovial French creator, Lejay connoisseur Canon Felix Kir (who was also the mayor of Dijon) invented the first cassis cocktail, the Kir, made with white wine, and the Kir Royal, made with champagne. 2. The first kir ever created was made with: The local wine of Dijon, white Burgundy + Lejay Cassis. 3. The same"Cassis Buds" that are found in Lejay are also.. In Chanel no. 5. 4. The ingredients include: The centuries-old recipe consists of fruits de Cassis, eaude vie (fruit brandy), natural spring water, refined pure sugar, and lastly, infusedwith the family's secret ingredient, "bourgeon de Cassis," or the buds of the cassis fruit. This subtle enhancement results in a clean, berry nose and citrus accents of grapefruit and lemon zest.

To make your OWN kir royal: 1 oz Lejay Cassis Champagne Cocktails Recipes and Ideas : Food Network Unless you're making a drink where the flavor of the Champagne really matters (like the Classic Champagne Cocktail), generally, inexpensive alternatives such as Cava, Sekt, Prosecco or California sparkling wine work well. Always pour the mixers in first, then top off with Champagne to avoid fizzy overflow. Mimosa This one's a brunch classic. Increase the flavor by using a 1:5 ratio of freshly-squeezed orange juice to Champagne. Then add a splash of triple sec. Kir Royale The fancy cousin to the made-with-white-wine Kir, the Kir Royale consists of a dash of creme de cassis (currant syrup), topped off with Champagne. Bellini Invented at Harry's Bar in Venice, the Bellini is best when made with ripe peaches. If peaches aren't in season, try creme de peche (peach syrup). Use a 1:4 ratio of syrup to prosecco. Black Velvet This is an easy and strangely delicious drink with a 4:1 ratio of Champagne to black Irish stout.

Death in the Afternoon Traditionally made from absinthe, a spirit now illegal in the United States, in a 0.5:5 ratio to Champagne, you can probably substitute pastis or another anise-flavored liqueur. Poinsettia For a holiday brunch, make Poinsettias: a 1:4 ratio of triple sec to Champagne, with a splash of cranberry juice added for color. Nelson's Blood Named for the British Admiral George Nelson, this makes a great, if slightly morbid-sounding, party drink. The recipe calls for a 5:1 ratio of Champagne to tawny Port. Moving on to the slightly more complicated ones... Classic Champagne Cocktail Soak a sugar cube in bitters, drop it into a flute, fill the flute with Champagne and garnish with a twist of lemon. This classic drink dates back to at least the mid-19th century. French 75 There are a number of French 75 recipes floating around; the only thing people agree on is that it's a serious drink with serious ramifications.

Here's the classic: a splash of simple syrup, a bigger splash of lemon juice, an even bigger splash (about an ounce) of gin, topped off with a glassful of Champagne. More Recipes and Ideas Kitchen Riffs: The Kir Royale Cocktail The Kir Royale Cocktail Crème de cassis livens up this festive champagne cocktail Looking for a drink that screams celebration? Then you should meet the Kir Royale—a gorgeous mix of champagne (or sparkling wine) and crème de cassis (blackcurrant liqueur). This classy concoction makes the perfect pre-dinner drink for a big holiday meal. Or serve it as a sipper when you’re getting together for drinks and snacks with the gang. Even better: Serve it to your sweetie—when it’s just the two of you. What a way to toast the holidays! Recipe: The Kir Royale Cocktail You may already be familiar with the Kir—a cocktail that combines white wine and crème de cassis. Substitute champagne or sparkling for the white wine, and you have a Kir Royale. It’s one of the tastiest (and easiest) drinks to make. There are only two ingredients in this cocktail, so you do want to use good quality. But no reason to break the bank.

You can get perfectly decent sparkling wine in the $10 to $20 range—and you can often find quite acceptable Spanish cava for $8 or $9. More on ingredient choices in the Notes. This cocktail takes about 5 minutes to prepare, and serves one. Ingredients 5 ounces of champagne or sparkling wine (see Notes) ½ ounce of crème de cassis (see Notes) twist of lemon peel for garnish (optional) Procedure You don’t really mix this drink. Instead, you “build” it in the serving glass: Pour the sparkling wine into a champagne flute. Then add the crème de cassis. Garnish with a twist of lemon, and serve. Notes If you prefer, you can reduce the amount of champagne to 4 ounces. You might want to use a touch less crème de cassis in that case. I’ve seen recipes that call for only ¼ ounce of crème de cassis—not enough IMO, but you may disagree. There are also those that prefer an ounce of crème de cassis to 4 or even 3 ounces of champagne. Too rich, but you may like it.

Although we like to add the crème de cassis to the champagne, others prefer to first pour the crème de cassis into the glass, then add the champagne. Try it both ways and see which you prefer. The best crème de cassis (blackcurrant liqueur) comes from France, especially the Burgundy region. There are many brands of crème de cassis available, but most liquor stores carry only a few (ask which they recommend). You can find decent French crème de cassis at prices ranging about $12 to $25 a bottle (those $12 bottles will be on the small side—probably 500 ml; but that’s enough for quite a few drinks). In the US, you’re also likely to see domestic brands of crème de cassis (in my area, Hiram Walker is popular). Use it if you must—but the French stuff is better. The Kir traditionally is made with white wine from the Burgundy region of France. So the Kir and the Kir Royale are among the most “French” drinks you’ll encounter.

The Kir cocktail—and the Kir Royale—are named after Félix Kir, a one-time mayor of Dijon (in Burgundy, where else?), who helped popularize the white-wine version of the drink. Some people like to substitute Chambord liqueur for crème de cassis. Chambord’s primary flavoring is black raspberries, so the taste is a bit different (though the color is very similar). When you use Chambord, the drink is technically a Chambord Kir Royale (or a Chambord and Champagne, as the makers of Chambord like to call it). In any case, it’s quite good. So if you have Chambord on hand, feel free to substitute away. Both crème de cassis and Chambord will keep much longer if stored in the refrigerator after you open them. Under European law, only sparkling wine that comes from the Champagne region of northeastern France (and is bottled under certain conditions) can be sold as “champagne.” Champagne gets its characteristic bubbles because it undergoes secondary fermentation in the bottle—a technique called “méthode champenoise.” By European law, that wording can now be used only to describe sparkling wine produced in the Champagne region.

Other sparkling wines made in the same way must use the nomenclature “méthode traditionnelle” or “fermented in the bottle,” or the equivalent. It’s difficult to find true champagne in the US for under $30 a bottle. But most of the decent sparkling wines made in the US (and all the cavas made in Spain) are fermented in the bottle. Many of these sparklers rival champagne in flavor. For an American sparkling wine that’s inexpensive, I suggest Korbel brut or Domaine Ste.-Michelle. Both cost in the low to mid-teens. If you can spend a bit more, Mumm’s Napa offers good value. Spanish cavas can be even less expensive, often selling in the $8 to $9 range. Cordorniu and Freixenet are two brands that can be found in most grocery stores. My favorite un-champagne in this price range is Saint-Hilaire (the full name is Saint-Hilaire, Blanquette de Limoux), which is made in a Benedictine Abbey in southwestern France. This wine actually predates champagne and is in fact France’s oldest sparkling wine. Thomas Jefferson loved it, and served it to guests when he was president.

It typically costs $13 or $14 in the US (though friends tell us it can be had for $10 at Costco). Lots of options here. My advice? Since you’ll probably be dropping by your liquor store anyway to buy the crème de cassis, ask the sales people what “champagne” they recommend for a Kir Royale (in the price range you prefer). They’ll usually have several good suggestions. Sparkling Celebration “Gorgeous drink,” said Mrs. Kitchen Riffs. “And I never turn down champagne!” “Which is why we always have a bottle of bubbly in the refrigerator,” I said. “Usually two. That way, you never have to practice restraint.” “Interesting observation,” said Mrs K R. “Especially from a guy whose motto is ‘No cookie left behind.’” “Touché,” I admitted. “Anyway, this cocktail really is beautiful—the color is so vibrant.” “And it’s perfect for celebrating a special event,” she said. “Like today?” I asked. “Well, now that you mention it.” Happy Birthday, Mrs K R.

You may also enjoy reading about: Kir Drink Recipe - Cocktail dash(es) Creme de Cassis (more Creme de Cassis drinks ) Instructions In a white wine glass, pour the cassis first, then the wine. Serve chilled. Very popular drink in France. Kir is a popular cocktail that is created when the blackcurrant-flavored crï¿½me liquor Crï¿½me de cassis is combined with a white wine of the drinkerï¿½s choice. To make it the even more well-known Kir Royal, champagne is added instead of white wine. The origins of the drink are quite interesting. Kir is named after Felix Kir, also referred to as Canon Kir, who ruled as Dijonï¿½s mayor between 1945 and 1968. Kir enjoyed drinking the mixture of white wine and blackcurrant liquor so much, that he often offered the sweet concoction to visiting delegations at receptions. His love for the drink was so popular that it was soon being served at the receptions as their official aperitif.

In addition, Kir allowed Lejay Lagoute, a producer of blackcurrant liquor, the use of his name during promotions for their liquor, Crï¿½me de Cassis de Dijon. Today, when in a bar, those who ask for a Kir will more than likely be given a drink made with blackcurrant liquor and white wine. The drink is quite refreshing, but doesnï¿½t have the sparkling kick that many people enjoy. To truly enjoy all that a Kir has to offer, make sure to ask for a Kir Royal. The bartender will replace the white wine with champagne to give it the higher end taste that connoisseurs truly love. Of course, when ordering a Kir Royal, expect it to cost a little more than an average Kir since the more expensive champagne is being used. But for a couple extra bucks, itï¿½s worth it! Credit How to throw a French aperitif Party Shop How To Throw A French ‘Apéritif’ One of the French traditions that I enjoy revisiting the most when I go home to visit my family is the ‘apéritif’ (or ‘apéro’ hour as we usually call it).

Similar to an ‘ aperitivo ‘ in Italy, an apéritif pretty much consists of pre-dinner drinks served with a range of appetizers. They’re designed to whet your appetite (the word aperitif actually comes come the latin word aperire which means to open ) and to help people get into a festive mood before a dinner party. Apéritifs are also great when you don’t really have the time, money or energy to prepare a full sit-down meal but still want to catch up with friends at home. They’re also usually much more relaxed than dinner parties. If you’d like to give your next party a bit of a French twist, here are a few pointers to help you plan the perfect apéritif: Drinks Aperitifs come in many shapes and forms but in my experience you can never go wrong with the following options: Kir – a simple mix of dry white wine and crème de cassis (blackcurrant liquor). When I am feeling particularly festive I like to turn it into a ‘kir royale’ by using Champagne or Sparkling wine instead of white wine.

Campari – Campari is a very popular apéritif in France especially in the summer as it is lovingly bitter and refreshing. I love its ruby red colour and I like to think that Dorothy from the Wizard of Oz would certainly approve of such a drink. Pastis – Another classic. This anise based concoction is synonymous with the south of France and can bring a little bit of sunshine to even the most gloomy winter evenings. Other popular options include: Vermouth, Champagne (or Sparkling wine), Lillet, and Dubonnet. Music Background Music is often over-looked by people which I think is a real shame because it can really set the scene for an evening and alter people’s mood dramatically. Apéritifs are meant to ease people into an evening of fun after a hard day’s work so it’s important to choose music that will be upbeat without being too intrusive (apéritifs are not raves). I like a little bit of soul music with my cocktails but a French music mix can also be a nice ‘on theme’ option. Food As a responsible host, it’s always important to provide some appetizers alongside alcoholic drinks.

Remember that dinner is just around the corner though so keep your appetizers to small, easy-to-eat mouthfuls. Here are a few appetizers that you’ll often find at an aperitif in France: Peanuts or other types of nuts. You’ll often be offered free peanuts in French bistros because their high salt content makes you more thirsty. Honey roasted peanuts are my personal favorites. Olives, gerkins or pickled onions. Toasted breads topped with pate, tuna rillettes, goats cheese or tapenade (black olives dip) Slices of saucisson (french salami). You can replace this with any type of cold meats you like – I personally have a soft spot chorizo. Mini puff pastries (such as savoury palmiers ) stuffed with either cheese, sun-dried tomato, spinach, salami etc. Everything You Need to Know About Wine Cocktails - Eater Everything You Need to Know About Wine Cocktails A primer about the place wine holds in cocktail culture Share For years, wine cocktails got a bad rap, and it was almost exclusively because of a thing called the wine cooler.

Like yacht rock and The Golden Girls, wine coolers are associated with a different time in American culinary history, a time before artisanal cocktails and craft beer were listed on every other restaurant's menu. Now the butt of jokes, wine coolers are made from a combination of wine, fruit juice, carbonated water, and sometimes sugar. But trace the history of the wine cooler and it leads to the wine spritzers of Eastern Europe and tintos de verano of Spain. Since the 1980s wine coolers have been mass produced, bottled, and sold in six-packs; they come in dozens of shades of pink and many different, often sickly sweet flavors. Thankfully, the wine cooler is not the only wine cocktail around. The history of wine in cocktails is as old as civilization itself: Once early man discovered that fruit juices fermented into a boozy beverage, it was only a matter of time before the concept of distilling to further enhance a beverage's ethanol content was realized. Prior to the successful advent of alcohol distillation in the 13th century, it's likely that humans got drunk off of wine and wine mixed with other liquids, honey, spices, and herbs. Wine is an indispensable cocktail ingredient.

By definition, at base, a cocktail consists of a distilled spirit, sugar, and a bitter. Though this definition is no longer commonly employed, it's an easy way to see how wine can fit into a cocktail, either as the distilled spirit (brandy), a sweetener (sparkling wine), or the bitter (vermouth). On top of its base ingredients, a cocktail can contain any number of liquids, fruits, infusions, dilutions, and flavorings. Wine, or a beverage made from wine, adds complexity to the sharp taste of high proof spirits, and is an indispensable ingredient behind the modern bar. Regular young or aged wine sometimes finds its way into cocktails. For example, the classic French aperitif known as the Kir is a combination of crème de cassis (a black currant liqueur) and white wine. But most wines used in cocktails today are sparkling, fortified, aromatized, or distilled spirits made from wine. It's a mistake to think a cocktail that contains wine is lower in alcohol content than one that does not. This is sometimes the case, as in a spritzer or sangria, but not the case in a Sidecar or French 75.

Wine Coolers [Photo: Aly/ Flickr ] Here now is a primer to the most common ways wine is used in cocktails today, starting with the precursor to the much-maligned wine cooler of the ‘70s and ‘80s, a popular wine cocktail known as a spritzer. Wine Spritzer: A combination of wine, usually white or rose, and bubbly water served chilled. As with most alcoholic beverages, the history of the wine spritzer is murky. It may have originated in Hungary in the mid-1800s, but most certainly appeared somewhere in Eastern Europe during that century. According to The Sage Encyclopedia of Alcohol: Social, Cultural, and Historical Perspectives, spritzers are German in origin. Because the drink of the ease of its preparation and consumption, spritzers spread quickly throughout the wine drinking world. As previously mentioned, they led to the advent of the wine cooler, a tainted version of the classic drink. Numerous variations exist. Here are the most notable: Tinto de verano (Spanish): Red wine mixed with bubbly water, served chilled. Sometimes Sprite or another soft drink is used in place of carbonated water.

The literal translation means "red wine of summer." Süssgespritzter (German): A combination of wine and fizzy lemonade. Fröccs (Hungary): The Hungarian repertoire of spritzers is vast and calls for specific proportions of wine to bubbly water or other ingredients. For example, a Újházy fröcss ('Ujhazy spritzer') is made from 20 mil. of wine plus a type of pickle juice; Macifröccs ('teddy bear spritzer') is a combination of red wine, soda, and raspberry syrup. Fortified Wine: A wine to which a distilled spirit, usually brandy (a distilled wine), is added. Fortified wines are incredibly versatile. They are often consumed as is, but can add a sweet base or bitter note to cocktails. There are several major types, but only sherry is commonly used in mixed drinks. Sherry: No other fortified wine has gone through a revival as robust as sherry's. In recent years, bartenders and sommeliers have highlighted obscure sherries on separate lists and dedicated sections of cocktail menus to sherry cocktails.

According to Sherry: A Modern Guide to the Wine World's Best-Kept Secret, sherry is produced in Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. The process of fortifying sherry depends upon the type of sherry (fino, Manzanilla, amontillado, palo cortado, oloroso, Pedro Ximénez, or moscatel). At some point during the production of each type, brandy is introduced to the fermenting liquid. This both raises the beverage's alcohol content and halts the fermentation process, in a way setting its taste so that the flavor and alcohol content does not continue to evolve. The many shades of Sherry [Photo: Shutterstock] Sherry has historically been misunderstood in the U.S. as a hyper-sweet wine; in fact, traditional, unblended sherries are rarely too sweet. In Sherry, author Talia Baiocchi writes: "There is no other wine in the world whose spectrum is more versatile and wildly contrasting, and no other that defies an easy explanation quite so well." There are dozens and dozens of cocktails that use sherry today.

Here are a select few: Sherry Cobbler: The renaissance of this classic drink is credited to cocktail historian David Wondrich. It's a combination of sherry, sugar, and citrus, shaken and served over crushed ice. Adonis: A cocktail created in New York and named for the first Broadway musical to run for more than 500 performances. It's a combination of dry oloroso sherry, sweet vermouth, and orange bitters. Lankershim Fizz: A frothy combination of gin, Pedro Ximenez sherry, simple syrup, lemon juice, an egg white, and club soda. La Perla: In The PDT Cocktail Book , Jim Meehan writes that the combination of reposado tequila, manzanilla sherry, and pear liqueur was invented within the last decade by Jacques Bezuidenhout and named after Tomas Estes's bar La Perla in London. Madeira: A fortified wine — usually made from Malvasia, Bual, Verdelho, or Sercial grapes — produced on the Portuguese archipelago in the north Atlantic Ocean.

It is often consumed as an aperitif or digestif and used in cooking, but may also be used in mixed drinks, especially in punch, according to David Wondrich in Punch: The Delights and Dangers of the Flowing Bowl . Quoit Punch: A 18th century creation. A combination of lemons and their juice, sugar, Jamaican rum, cognac, and madeira. Marsala: A dry or sweet fortified wine produced in Sicily near the city of Marsala made usually from Grillo, Inzolia, Catarratto, Perricone, Calabrese, Nero d'Avola, or Nerello Mascalese grapes. It is classified by age and color, from Oro (golden) and Ambra (amber) to Rubino (ruby). It is aged for anywhere from several months to five years, and while it is often used in recipes for sauces, stews, and sweets, it does not often appear on cocktail menus. Aromatized wine: Fortified wine that has been flavored with spices, herbs, or flowers. Aromatized wine is often served as part of a mixed drink or is diluted in some way.

It is also often served as an aperitif. Aromatized wines, which historically were used as medicine, tend to be strongly flavored and can be bitter, making them a perfect foil for strong liquors in a mixed drink. Others, like Barolo Chinato, are sipped as is, no mixer needed. Many aromatized wines are steeped with quinine, a flavoring derived from cinchona bark. Quinine gives tonic water its somewhat bitter taste, and has the added distinction of causing liquids to glow in the dark. These are the most common aromatized wines that are mixed into cocktails. Quinquina: An Italian aromatized wine flavored with quinine. Americano: An Italian aromatized wine flavored with gentian root, which imparts bitterness in addition to the quinine. Vermouth: From the German word for "wormwood," vermouth is an essential ingredient of the modern bar. Most vermouths do not contain wormwood, but get their bitterness from other herbs and spices. Vermouth comes in many styles, including light, dry, sweet, and red. The beverage was first bottled in 18th century Italy and remains a crucial ingredient in the classic gin martini.

Other notable vermouth-based drinks include: Vermouth Cocktail: Vermouth and bitters. Manhattan: Rye, whiskey, or bourbon, vermouth, bitters (there are many variations). Gibson: Gin and vermouth garnished with a cocktail onion. Lillet: According to The Wine Bible , two French brothers created Lillet in 1872 when they blended Bordeaux wine with a mixture of macerated fruits and a bit of quinine. Now protected under AOC guidelines, it is only produced in Bordeaux and the recipe for Lillet is a company secret but is said to include green, sweet, and bitter citrus along with cinchona bark (quinine). Lillet Blanc is made from Sauvignon Blanc, Sémillon, and Muscadelle; Lillet Rosé contains Muscatel, Sauvignon Blanc, and Semillon; Lillet Rouge is made from Merlot and Cabernet Sauvignon. Lillet Cocktail: A combination of gin and Lillet. Vesper: Gin, Lillet, and vodka, stirred and served up Sangria: A Spanish beverage that combines wine with cut up fresh fruit. Traditionally brandy, a distilled wine, is also added.

Sangria is considered an aromatized wine. There are white wine versions, sparkling versions, and red wine versions and, while the drink is usually served cold, it is also sometimes served warm. [Photo: Shutterstock] Perennially in vogue, Spain's most famous cocktail is best known as a sweet, wine-based, punch-like beverage seasoned with fresh fruit. No one knows exactly who first thought to drop slices of fruit into wine, but it was certainly a Spaniard. According to dozens of sources, the drink was formally introduced to the U.S. at the 1964 New York World's Fair. Last year, the European Parliament passed a law that defines true sangria as a wine-based beverage that comes from Spain or Portugal. Sparkling Wine: Wine made fizzy due to the addition of carbon dioxide. The gaseous bubbles in sparkling wine are a result of either carbon dioxide injections or natural fermentation. The only constant in a cocktail that involves sparkling wine is that it's served chilled. Champagne: The most elegant of all sparkling wines, true Champagne is only produced in Champagne, France. The distinction of the region has to do with the flavor profile of the final wine.

It's may be a shame to mix a fine Champagne into a cocktail, but many hard alcohol-based drinks benefit from a bit of effervescence. Champagne cocktail: According to the International Bartenders Association, this drink is composed of Champagne, sugar, Angostura bitters, brandy and a single maraschino cherry. Though it was likely invented in the mid-1800s, it's popularity today could be attributed to its on screen success. It was one of two true cocktails ordered in the film Casablanca. The other was the French 75. French 75 (Soixante Quinze): The measured combination of gin, lemon juice, sugar, and Champagne. Multiple sources write the cocktail was invented in France at the New York Bar in Paris by barman Harry MacElhone. It is named after the powerful French guns that shot 75 milliliter shells at the Germans during World War I, the drink is sometimes made with brandy or Cognac instead of gin. Mimosa: Possibly the most famous of all Champagne cocktails, it's the combination of orange juice and Champagne.

Endless variations exist, and it is often not made with actual Champagne, but with some other kind of sparkling wine. Buck's Fizz: Traditionally a Mimosa sticks to a ratio of 1 part Champagne to 1 part orange juice. In a Buck's Fizz, it's 2 parts Champagne to 1 part orange juice. Kir Royale: A Kir is a combination of crème de cassis (blackcurrant liqueur) and white wine. It becomes a Royale when Champagne is used instead of white wine. [Photo: Shutterstock] Prosecco: Italy produces many sparkling wines but none are as famous or as widely used in cocktails as Prosecco. According to The Oxford Companion to Wine, Prosecco DOC can be spumante or fully sparkling; frizzante or semi-sparkling; or tranquillo, still. The wine is made from Glera grapes, known also as Prosecco. Other grape varieties may be included so long as they don't make up more than 15 percent of the total percentage of wine. Bellini: Nearly as famous as the Mimosa is the combination of Prosecco and peach nectar or juice.

Multiple sources say it was invented in 1948 by Giuseppi Cipriani at Harry's Bar in Venice. According to the Cipriani family (still prolific restaurateurs), grandfather Giuseppi was inspired by the works of 15th-century Venetian painter Giovanni Bellini in which the skirts of the women were peach-colored. Endless, unofficial, variations exist, including the Puccini (mandarin juice and Prosecco), Rossini (strawberry puree and Prosecco), and Tintoretto which combines the Prosecco with pomegranate juice. Sbagliato: Literally translated as "messed up" or "mistaken," according to Imbibe, the recipe is a result of a busy bartender accidentally using Prosecco instead of gin in a Negroni . Served on the rocks, the drink contains sweet vermouth, Campari, and Prosecco. Sgroppino: A cold, frothy combination of lemon sorbet, limoncello, vodka, and Prosecco. Mulled Wine: Wine that is warmed, usually with spices, flavorings, or fruit. Mulled wine.

[Photo: Shutterstock] It's said to have originated in Rome in the 2nd century. Unlike sangria — even warmed sangrias — it is known more for its spiced, warming flavors than its freshness. It is called mulled wine in England and the U.S. but goes by other names in other countries including Glühwein (Germany), Glögg (Norway and Denmark), bisschopswijn (The Netherlands), vin chaud (France), vinho quente (Portugal and Brazil), svařené víno (Czech Republic), Sıcak Şarap (Turkey). Distilled Wine: Wine that has been distilled, a process that stops fermentation and increases alcohol content by removing much of the liquid (mostly water) that diluted the original beverage. In English, this is called brandy. All such spirits contain between 35 and 65 percent ABV. Brandy: Technically brandy may be made from the distilled fermented juice of any fruit, but it is then labeled with that fruit's name: Peach brandy, for example. When the beverage is labeled "brandy," it is always made from wine that was made from grapes.

It is a high-proof alcohol and is made in slightly different ways around the world. Brandy Alexander: The most famous cocktail made from brandy, though there are many. It contains brandy (sometimes Cognac), crème de cacao, and heavy cream. Grappa: This Italian distilled wine is unique in that it is made from the fermented mashed grapes, seeds, stems, and vines that are the byproduct of winemaking. This process is protected under DOC regulation. Limoncello Cocktail: A combination of limoncello, simple syrup, and grappa. Pisco: A clear or amber-colored high-proof spirit distilled from grapes grown in and around Chili and Peru. The Puro (Pure) variety is made from a single variety of grape, (Quebranta or Mollar); Aromáticas (Aromatic) is made from Muscat or Muscat-derived grape varieties, Albilla, Italia, or Torontel grapes; Mosto Verde (Green Must) is distilled from partially fermented must; Acholado (Multivarietal), is made from a blend of different grape varietals.

Pisco Sour: The most well-known Pisco cocktail is made from Pisco, lime or lemon juice, simple syrup, egg white, and bitters. Cognac: Brandy that is made in and around Cognac, France. It is an AOC-regulated product; Cognac cannot be produced anywhere else in the world. It also must be made from a minimum of 90 percent Ugni blanc (Trebbiano) grapes. It is always aged in Limousin oak casks for at least two years before being bottled and sold. It is graded: V.S. ( for "very special") has been aged in cask for two years; V.S.O.P. (for "very superior old pale") means it has been stored for at least four years; XO (for "extra special") means it has been aged for a minimum of six years. Cognac was once frequently used in classic American drinks like the Mint Julep. Sidecar: Made from cognac, orange liqueur, and lemon juice, it's believed to be named after the motorcycle attachment and traces its origins to London at the end of World War I.

Between the Sheets: A cocktail containing white rum, cognac, triple sec, and lemon juice. Armagnac: Like Cognac, Armagnac is a French AOC-regulated spirit that cannot be made outside of the Armagnac region in Gascony in the southwest of France. It is made from a blend of ten possible grapes grown in that region, and like Cognac, it is commonly graded as V.S., V.S.O.P., or XO. Armagnac is sometimes used interchangeably with Cognac in cocktails. May Daisy: Jim Meehan's The PDT Cocktail Book lists this recipe for a sour that's a mix of Cognac (or Armagnac), lemon juice, green Chartreuse, and simple syrup garnished with mint.

Question: The French drink Kir consists of white wine and which other ingredient?
Answer: (Creme de) Cassis